My family loves my spicy take on the popular salty snack mix. I was staring at the crushed up crumbs at the bottom of the container one afternoon – a little dumbfounded that it was already gone – and inspiration struck. This crusted chicken recipe is salty, crunchy, and oh so craveable.
- 4 sweet potatoes or yams, all about the same size
- 4 chicken breasts, pounded to ½” thickness
- 1 cup of flour
- 2 eggs, beaten
- ¾ cup of Kristina’s Spicy Snack Mix, crushed
- ½ cup of breadcrumbs
- ½ cup of shredded parmesan cheese
- 2 Tbsp extra virgin olive oil
- 1 pound of Brussels sprouts, stems removed and halved
- ½ tsp garlic powder
- Splash of white wine or chicken broth, for deglazing
- 1 tsp white wine vinegar or balsamic vinegar
- Salt and pepper, to taste
- Preheat the oven to 425 degrees. Wash the sweet potatoes thoroughly. Using a fork, prick the sweet potatoes every 2 inches or so, then wrap them in aluminum foil and nestle in a glass baking dish. Roast the sweet potatoes in the oven for about an hour until tender and cooked through. Lower the oven to 375 degrees.
- Place the flour in a shallow bowl, the beaten egg in a second bowl, and the combined crushed snack mix and breadcrumbs in a third bowl.
- Pound the chicken breasts into equal thickness. Roll the chicken in the flour (covering the cutlet completely), then dip into the egg bowl, then roll the chicken into the breadcrumbs/snack mix mixture, pressing gently to ensure the crumbs stick to the cutlets. Place the crusted chicken in a greased baking dish and sprinkle the parmesan cheese on top of the cutlets. Bake the chicken for 30-35 minutes; allow to rest for 5 minutes before serving.
- While the chicken is baking, heat 2 tablespoons of olive oil in a wide, deep-rimmed pan over medium heat. Add the Brussels sprouts, turn the heat to medium high, and saute until the Brussels sprouts are golden brown and beginning to char, about 6-8 minutes. Deglaze the pan with a splash of white wine or broth, scraping up any browned bits at the bottom of the pan, and cook for another couple of minutes until the liquid is absorbed. Add vinegar and toss to combine.
This recipe is from Home Chef and OPL Community member Kristina Shane.